Best Celery Relish Recipes

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PICKLED CELERY RELISH



Pickled Celery Relish image

This slightly spicy, crunchy and tangy relish will keep in the refrigerator for a month, but we're betting you'll use it up long before. Serve it as a condiment with everything from fried chicken-and-biscuits to fried rice, fold it into egg or chicken salad, or use it like giardiniera, layered with meat and cheeses on a crusty roll. And if you have some on hand...Stir some mustard seeds into the pickling liquid for a little extra crunch and flavor.

Provided by Food Network Kitchen

Time 12h15m

Yield 1 to 1 1/2 quarts

Number Of Ingredients 6

1 bunch celery, including the heart
1 cup distilled white vinegar
6 tablespoons sugar
1 tablespoon kosher salt
One 1-inch piece fresh ginger, peeled and cut into matchsticks
1 small red fresno chile, thinly sliced

Steps:

  • Trim the skinny tops and dark green leaves from the celery and discard or save them for soup. Save a handful of tender, light green leaves from the heart. Slice the ribs about 1/8-inch thick on an angle. Put the celery pieces and light green leaves in a large nonreactive bowl.
  • In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice. Pour over the celery. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid. Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month).

CELERY RELISH



Celery Relish image

Make and share this Celery Relish recipe from Food.com.

Provided by Sharon123

Categories     Weeknight

Time 1h15m

Yield 3 pints

Number Of Ingredients 11

1/2 cup sugar
2 teaspoons salt
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon celery seed
1 1/2 cups cider vinegar
2 bunches celery, chopped
6 large tomatoes, chopped
1 sweet red pepper, chopped

Steps:

  • Mix all ingredients well in a large pot.
  • Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.
  • Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/8" headspace, and seal.
  • If you wish, process in a boiling water bath 10 minutes.

POACHED HALIBUT, CREAMY CELERY SAUCE & TOMATO RELISH



Poached Halibut, Creamy Celery Sauce & Tomato Relish image

This is healthy change from baked or fried fish. Fresh halibut is a wonderful firm, mild fish and poaching just highlights that. Now if you can't find Halibut, Cod will also work, and if you can't find fresh fish, frozen will be ok. Obviously not as good, but today there is some very good frozen fish on the market. Serve with a quinoa salad and maybe some micro or spring greens for an extremely healthy meal.

Provided by SarasotaCook

Categories     Sauces

Time 50m

Yield 4 Individual Servings, 4 serving(s)

Number Of Ingredients 21

4 halibut fillets (you could also use Cod)
2 lemons, cut in wedges
3 garlic cloves, smashed (not minced)
1 cup white wine
3 cups vegetable broth
3 sprigs fresh thyme
10 whole black peppercorns (lightly cracked)
3 celery ribs, cut in 1-inch pieces
1 large shallot, minced
2 tablespoons butter
2 tablespoons flour
1 cup milk
5 tablespoons heavy cream
1 tablespoon fresh thyme, fine diced
salt
pepper
3 -4 plum tomatoes, lightly seeded and diced
1 tablespoon capers
2 tablespoons fresh basil, fine diced
1/2 teaspoon olive oil
pepper

Steps:

  • Celery Sauce -- In a small sauce pan, add the celery and add enough water to cover. Bring to a boil, then reduce to medium heat, cover, and cook until the celery is tender. The celery will be pureed, so you want it tender, but NOT "mushy." It should take about 10-12 minutes.
  • Fish and Broth -- As the celery cooks, prepare your fish and the broth. Remove the fish from the refrigerator so it comes to room temperature. For the broth, In a medium size sauce pan (enough to add the 4 fillets and you want the broth to cover the fish), add the lemons, garlic cloves (give them a light smash with the back of your knife or with the palm of your hand), ginger, wine, broth, thyme sprigs, and peppercorns. Bring to a boil and then immediately turn off the heat and cover. The broth will be ready in just a couple of minutes.
  • Celery Sauce: Drain the celery and reserve just a teaspoon or two of the water. Transfer the celery to a food processor or blender and puree until smooth, you can use a little of the water if necessary. Just let it sit for a few minutes as you make the cream sauce.
  • In that same pan you cooked the celery in, add the butter and shallots and cook a minute on medium heat. Then add in the flour and cook another minute to get rid of the flour taste. Slowly add in the milk and heavy cream and whisk until well blended and the sauce begins to thicken. Add in the celery, fresh thyme, salt and pepper to taste. The sauce is done. Just reduce to low and set on the back burner.
  • Fish -- Bring your broth back up to medium heat, you don't want it boiling, just a medium simmer. Add the fish, reduce to medium low and cover. Halibut will take about 8 minutes per 1" of fish. The cooking time will depend on the size of your fish fillets.
  • Tomato Relish -- As the fish cooks, make the tomato relish. Add the chopped tomatoes, capers, basil, olive oil, and pepper to a small bowl and mix until well combined.
  • Serve -- This is how I love to serve this dish. A small bed of micro greens or spring greens, then the fish topped with the celery sauce and then the tomato relish. But you can omit the greens if you want. I have also served the sauce on the bottom of the plate with the tomato relish on top and the micro greens on the side. Either way -- ENJOY!

Nutrition Facts : Calories 605, Fat 20.9, SaturatedFat 10.6, Cholesterol 240.3, Sodium 443.2, Carbohydrate 15.2, Fiber 2.2, Sugar 3.1, Protein 75.9

CELERY AND CUCUMBER RELISH



Celery and Cucumber Relish image

I remember making this sweet and tangy relish with my aunt when I was younger. Unfortunately, it's an older recipe, and some of the details are lacking. I'm not sure what the yield is.

Provided by Lumberjackie

Categories     Vegetable

Time 40m

Yield 3 quarts

Number Of Ingredients 14

1 quart onion, minced
1 quart celery, minced
1 quart cabbage, minced
1 quart cucumber, minced
1/2 cup pickling salt
2 red peppers, chopped
1 green pepper, chopped
5 cups white vinegar
6 cups white sugar
2/3 cup all-purpose flour, mixed with
1 cup white vinegar
4 tablespoons turmeric
1 tablespoon celery seed
1 tablespoon mustard seeds

Steps:

  • Mix all vegetables except the red and green peppers, and sprinkle with pickling salt. Let stand overnight. Drain.
  • Combine sauce ingredients, cooking over medium-high heat. Add drained vegetables. Boil hard for 10 minutes, stirring often. Add peppers at the 8-minute mark.
  • Put in sterile jars and seal.

CRANBERRY AND CELERY RELISH



Cranberry and Celery Relish image

Provided by Andrea Albin

Categories     Sauce     Thanksgiving     Cranberry     Apple     Almond     Celery     Fall     Simmer     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 6

1 (12-ounces) bag fresh or thawed frozen cranberries
3/4 cup sugar
3/4 cup water
1 cup chopped celery
1/4 cup sliced almonds, toasted and cooled
Garnish: finely chopped celery leaves

Steps:

  • Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.
  • Just before serving, stir in celery and almonds.

CARROT AND CELERY RELISH



Carrot and Celery Relish image

Rich flavors of carrots and celery relish compliments the taste of sandwiches or salad.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 2h35m

Yield 2

Number Of Ingredients 9

4 to 5 medium carrots, coarsely shredded (2 1/2 cups)
4 medium stalks celery, sliced (2 cups)
1 small green bell pepper, chopped (1/2 cup)
2/3 cup sugar
1/2 cup white vinegar
2 teaspoons salt
1 teaspoon celery seed
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • Mix all ingredients except cornstarch and water in 2- to 3 1/2-quart slow cooker.
  • Cover and cook on high heat setting 2 to 2 1/2 hours or until vegetables are tender.
  • Mix cornstarch and water; stir into vegetable mixture.
  • Cover and cook on high heat setting about 15 minutes or until thickened. Cool about 2 hours.
  • Spoon relish into container. Cover and store in refrigerator up to 3 weeks.

Nutrition Facts : Calories 20, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 125 mg

CELERY AND CILANTRO RELISH



Celery and Cilantro Relish image

Categories     Herb     Vegetable     No-Cook     Hanukkah     Vegetarian     Quick & Easy     Celery     Kosher     Vegan     Cilantro     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 4

2 cups finely diced celery
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh cilantro
2 teaspoons Sherry wine vinegar

Steps:

  • Combine all ingredients in medium bowl. Season relish with salt and pepper. Let stand at least 30 minutes. (Can be made 6 hours ahead. Cover and chill.)

CELERY RELISH



Celery Relish image

I have made this a couple times to have and serve at BBQ's. Is great as a condiment for burgers off the grill. I used to only buy celery when I was making potato salad or thanksgiving dressing. Now I find myself picking up a bunch each time I grocery shop. Hope you find this added bbq dish a winner at your next family...

Provided by gaynel mohler

Categories     Other Side Dishes

Time 5m

Number Of Ingredients 5

4 c sliced celery
1 large onion, cut in sixths
1 jar(s) 4 oz pimentos, drained
1 pkg (envelope) unflavored geletin
1 bottle 8 oz italian salad dressing

Steps:

  • 1. Put celery, onion and pimento in blender container, reserve
  • 2. Mix gelatin and salad dressing in small saucepan. Stir over low heat until gelatin dissolves
  • 3. Pour gelatin mixture over vegetables in blender. Cover, whirl at low speed until ingredients are coarsely chopped
  • 4. Pour mixture into a bowl, cover, refrigerate until thick
  • 5. Serve as an accompaniment to hamburgers, frankfurters or fried fish. This relish will keep well for about a week.

CELERY RELISH



Celery Relish image

A delicious relish that is good with almost everything!! This is a recipe to keep for that to-do list for Fall preserving!!

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 5-6 pint jars

Number Of Ingredients 14

4 large cucumbers, peeled and seeded
4 large onions
1 whole head of celery
1/2 large cabbage
1/2 cup pickling salt
5 cups white vinegar
6 cups granulated sugar
2/3 cup flour
1 tablespoon turmeric
1 cup white vinegar
2 tablespoons mustard seeds
2 tablespoons celery seeds
1 green bell pepper, diced small
1 red bell pepper, diced small

Steps:

  • Put through food chopper (or chop fine) the cucumbers, onions, celery and cabbage; place in a large non-reactive container (ceramic, glass, stainless steel or enamel, not aluminum). Sprinkle with salt, and let stand overnight.
  • Next day, drain and rinse to remove excess salt, and thoroughly drain again, pressing out as much water as possible.
  • Have bottles washed and kept ready for use on a tray in a warm oven.
  • In large stainless steel or enamel pot, combine 5 cups vinegar and the sugar, bring to a boiling point. Make a dressing of the flour, turmeric, 1 cup vinegar, celery seed, mustard seed, diced red and green peppers; add to vinegar mixture and stir well to combine. Add drained vegetables. Bring to a boil, and boil gently for 10 minutes, stirring occasionally. Ladle into hot jars, and process in boiling water for 10 minutes.

Nutrition Facts : Calories 1218.8, Fat 2.9, SaturatedFat 0.4, Sodium 11401, Carbohydrate 290.4, Fiber 9, Sugar 257.3, Protein 8.6

CHICKEN BREAST MILANESE WITH GREEN OLIVE-CELERY RELISH



Chicken Breast Milanese With Green Olive-Celery Relish image

A breaded chicken breast, gently fried in olive oil, can be sublime accompanied by a bright citrusy relish of green olives and celery. I like to marinate the chicken in buttermilk for an hour or longer, which adds sweetness and helps keep the meat moist. But if you are pressed for time, it's fine to skip this step.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 21

4 skinless, boneless chicken breasts, about 6 ounces each
Salt and pepper
2 cups buttermilk (optional)
1 cup all-purpose flour
Pinch of cayenne
2 eggs
2 cups fresh bread crumbs, from a French or Italian loaf
1 cup roughly chopped pitted green olives (use a food processor if you have one)
1 cup diced celery
2 small garlic cloves, minced
1 teaspoon orange zest
1 teaspoon lemon zest
1/4 teaspoon crushed red pepper
Pinch of oregano
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
Extra-virgin olive oil
Watercress or arugula, for garnish
Lemon wedges, for garnish

Steps:

  • Put each chicken breast between 2 sheets of heavy plastic and pound them to a thickness of about 1/4 inch. Trim any ragged edges. Season each breast on both sides with salt and pepper. If desired, place breasts in a bowl and cover with buttermilk and refrigerate for 1 hour (or up to 6 hours).
  • Prepare the breading: Arrange 3 shallow bowls. Add flour to one bowl, then season it with salt and pepper and a little cayenne. In another bowl, beat the eggs. Fill the third bowl with bread crumbs.
  • Drain the chicken. Dip each breast lightly into the seasoned flour, then into beaten egg and finally into the crumbs. Put breaded chicken on a baking sheet and sprinkle with more crumbs on both sides. Refrigerate, uncovered, until ready to fry.
  • Make the olive-celery relish: In a mixing bowl, combine olives, celery, garlic, orange zest, lemon zest, red pepper, oregano, lemon juice, parsley, mint and basil. Season with salt and pepper and stir in 2 tablespoons olive oil.
  • Put a cast-iron pan over medium-high heat and add olive oil to a depth of 1 inch. Heat oil to 365 degrees. Test the temperature by throwing a bread crumb into the oil - it should brown gently. Add breaded chicken breasts in one layer without crowding. Do not disturb them until they become golden and crisp on one side, about 3 minutes. Carefully turn with tongs and cook on the other side for 3 minutes more. Remove and drain breasts on absorbent paper. Give them a light sprinkling of salt.
  • To serve, put 1 breast on each of 4 dinner plates. Top with 2 tablespoons green olive-celery relish and garnish with watercress and lemon wedges.

Nutrition Facts : @context http, Calories 689, UnsaturatedFat 19 grams, Carbohydrate 67 grams, Fat 27 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 1001 milligrams, Sugar 4 grams, TransFat 0 grams

CELERY-SCALLION RELISH



Celery-Scallion Relish image

Categories     Leafy Green     Salad

Number Of Ingredients 7

3 stalks celery, thinly sliced
4 scallions, thinly sliced
1/2 cup cilantro, roughly chopped
3 olive oil
1 teaspoon cumin seeds
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt

Steps:

  • Place celery, scallios, and cilantro in a heatproof bowl.
  • Heat oil and cumin in a small skillet over medium high heat, shaking often, until cumin is sizzling and fragrant. Pour cumin oil over celery mixture. Add lime juice, salt and pepper, stir to combine

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